Ingredients
Equipment
Method
- In a large bowl, combine ground beef, breadcrumbs, dried minced onion, onion powder, garlic powder, celery salt, black pepper, parsley, salt, eggs, and water. Mix gently by hand until just combined.
- Divide mixture into 8 portions and shape into oval patties. Cut 8 individual parchment paper squares and place each patty onto its own square as you shape them. This makes the patties easier to transfer to the pan and also helps prevent sticking if freezing.
- For best results use 2 frying pans with lids, to avoid overcrowding.Heat 2 tbsp olive oil in each of two pans over medium heat. Add patties and cook for 5 to 6 minutes per side until browned and cooked through. Work in batches if needed. Remove patties and set aside.
- In the same pans, scrape up the browned bits from the bottom. Add 2 tbsp of butter (or dairy-free butter) and diced onion (divided between each pan) and cook until softened.
- Sprinkle 2 tbsp flour into each pan and stir well. Cook for 1 to 2 minutes.
- Dissolve stock cubes in boiling water. Divide evenly between both pans and add Worcestershire sauce. Stir until smooth and beginning to thicken.
- Return patties to the pans. Cover and simmer on low to medium heat for 5 to 10 minutes until the gravy thickens.Serve hot with mashed potatoes and your choice of sides.
Notes
- Use hands for mixing to keep texture correct
- Do not overwork the meat or patties will become dense
- Cooking in two pans helps everything brown instead of steam
Parchment Paper Tip!
- I like to cut 8 individual parchment paper squares and place each patty on its own square while shaping.
- This makes transferring the patties to the frying pan much easier and works especially well for freezer meal prep.
- Once frozen, the parchment prevents the patties from sticking together and allows you to remove only the number you need.
Dairy-Free Option
This recipe is very easy to adapt for a dairy-free diet. The only dairy ingredient is the butter used in the gravy. Simply replace it with your favorite dairy-free butter substitute or use additional olive oil instead. If cooking for someone with a dairy allergy, always check ingredient labels carefully, especially on breadcrumbs and beef stock cubes, as ingredients can vary between brands. With a simple butter swap, you can enjoy all the rich comfort and flavor of homemade Salisbury steak while keeping the recipe completely dairy-free.Storage
- Cooked patties and gravy can be stored in the fridge for up to 3 days.
Freezer Meal Option
- After shaping patties in Step 2, leave each patty on its own parchment paper square and place on a tray. Freeze until solid, then transfer to labeled freezer bags.
- Freeze for up to 3 months.
- To cook from frozen: thaw overnight in the fridge and continue from Step 3.
Related Recipes
- Onion Soup Mix
- Check out all our Ground Beef Recipes
Nutrition information is automatically calculated, so should only be used as an approximation.